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Grilled Marinated Ribeyes

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"These juicy steaks are a favorite meal when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you'll have a rich and hearty dinner ready to grill the next day."

List of Ingredients

â—¦ ½ cup barbecue sauce
â—¦ 3 tablespoons Worcestershire sauce
â—¦ 3 tablespoons olive oil
â—¦ 2 tablespoons steak sauce
â—¦ 1 tablespoon red wine vinegar
â—¦ 1 tablespoon reduced-sodium soy sauce
â—¦ 2 teaspoons steak seasoning
â—¦ 1 teaspoon hot pepper sauce
â—¦ 1 clove garlic, minced
â—¦ 4 beef ribeye steaks (8 ounces each)


Recipe

In a large resealable container, mix first nine ingredients. Add steaks; seal container, and turn to coat. Refrigerate for 4 hours or overnight.

Drain steaks, discarding the marinade.

Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135° F; medium, 140° F), 4 to 6 minutes per side.

Makes 4 servings



• Freeze option:
Freeze steaks with marinade in a resealable container. To use, thaw in the refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

• Ribeyes are a favorite choice for grilling, but leaner cuts work with this marinade, too. Think top sirloin, top loin (aka, strip), flank and top blade (aka, flat iron) steaks.